Salade Verte Recipe

Staff Writer
Salade Verte Recipe
Salade Verte

Salade Verte

Salade Verte is Michael’s restaurant’s version of the classic green side salad — simple, direct, fuss-free, beautiful, and perfect as a light appetizer. It’s on the menu at both our New York and Santa Monica locations.

Adapted from “Welcome to Michael’s” by Michael McCarty.

Serve with a creamy truffle fettuccine and double fudge brownies for a special Valentine’s Day dinner.

Click here to see An Indulgent Valentine's Day Menu.

Deliver Ingredients


  • 3 small bunches mâche (also known as corn salad or lamb’s lettuce), leaves separated, rinsed well, and patted dry
  • 2 heads limestone lettuce (also known as Bibb or Boston lettuce), leaves separated but left whole, rinsed well, and patted dry
  • 1 bunch arugula leaves, separated, rinsed well, and patted dry
  • Michael’s Vinaigrette
  • ½ tablespoon chopped fresh chives


In a large salad bowl, add the mâche, limestone lettuce, and arugula, and toss to combine. Just before serving, add enough of the vinaigrette to coat the leaves well. Toss thoroughly.

Divide the salad between 2 chilled salad plates. Sprinkle with chives.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.